Description
This classic Blondies recipe delivers rich, chewy bars packed with brown and granulated sugars, melted butter, and chopped chocolate chunks. Easy to prepare and bake in just 35 minutes, these blondies feature optional instant coffee for a subtle depth of flavor and a perfect buttery-vanilla sweetness. Ideal for dessert or snack, they are sure to satisfy any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 2 eggs + 1 yolk (room temperature)
- 2 tablespoons vanilla extract
Dry Ingredients
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1.5 cups all purpose flour
- 1 dash of instant coffee (optional)
Add-ins
- 1 cup chopped Chocolate bars (with or without caramel)
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing an 8×8 inch metal pan or lining it with parchment paper to prevent sticking.
- Mix Butter and Sugars. In a large mixing bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Whisk thoroughly for 2 to 3 minutes until the mixture is smooth and forms a consistent paste.
- Add Eggs and Vanilla. Add the two whole eggs and one yolk at room temperature to the sugar and butter mixture. Whisk until fully incorporated and smooth, ensuring a silky batter.
- Incorporate Dry Ingredients. Gently add the vanilla extract, salt, all-purpose flour, and if desired, a dash of instant coffee. Whisk carefully just until the dry ingredients are integrated; avoid overmixing to maintain the blondies’ tender texture.
- Fold in Chocolate Chunks. Add the chopped chocolate bars to the batter and fold them in evenly, distributing the chocolate pieces for bursts of texture and flavor throughout the blondies.
- Transfer to Baking Pan. Pour the batter into your prepared 8×8 inch baking pan, spreading it evenly to ensure uniform baking.
- Bake. Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve. Remove the blondies from the oven and allow them to cool completely in the pan before slicing into squares. This helps the bars set for clean cuts and optimal texture.
Notes
- For deeper flavor, consider using dark brown sugar instead of light brown sugar.
- The dash of instant coffee is optional but enhances the chocolate flavor by adding subtle richness.
- Be careful not to overmix the batter once the flour is added to avoid tough blondies.
- Using room temperature eggs ensures the batter emulsifies smoothly.
- Let blondies cool completely before cutting to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 4 days.
